Daily Activity

Hey hey again!
Today is my last practice day of this week! was so busy, Indonesian Buffet. All menu is Indonesian food, and as usually all food woth Sous Vide method. This method is awesome but really need time to take. Don't worry time u wait for will worth after it finish! Delicious food :).

Start this morning at 7am, finished what we prepared yesterday. My friend and me was prepared for Plecing Sayur, Beef Rendang, Ayam Taliwang, Terong Santan. It's all Indonesian Main Course, was prepared yesterday because use Sous Vide method.

Ayam Taliwang and Beef Rendang was Sous Vide since yesterday, and for Sauce we made today in the morning. Served it in Restaurant maybe 11am. After that we had break, lunch then cleaned The Kitchen. Also prepared for tomorrow, Jalangkota and Panada to sale. Here some pictures of the day:

And also the happppppppyyyyy news of this last day, Our lovely Chef. A man who teach us to be great chef in future was come! After long time we never meet because of Internship program we had and also he's working in one of 5stars Hotel in Makassar made him can't teach us again! But today was a amazing! All of my classmate happy!

Chef Aldyno join us at Lunch Time, having lunch with us behind of kitchen. Talk and share a lot of things with us. What a such nice day!

Thank you for Chef Faisal for this week. Was a great practice! We learned a lot of things of this week. Also Thank you for Chef Aldyno to come back to see us! Thank you all! See ya in next week xx

Kitchen Utensil & Equipment

1 Pasta Collander (utensil)

Function : to drain pasta or to cooling down before serving or cooking

Materials : stainless steel

Cleaning : wash with liquid dishwasher and rinse with clean water.

2. Corkscrew (utensil)

Function : open wine or any bottles that uses wooden plug

Materials : stainless steel with plastic

Cleaning : clean it with wet napkin

3. Garlic Press (utensil)

Function : Quickly mince garlic and chopped them finely

Materials : stainless steel

Cleaning : wash with liquid dishwasher and rinse with clean water

Daily Activity

Helloo readers! What's up? hope u guys fine!
It's my 3rd day of a week! So today we gonna cook for Celebes Buffet, if you guys don't know what is Celebes then let me tell you! Celebes is a other name of Sulawesi Island in Indonesia and actually the foods that we will cook today is from South Sulawesi or Makassar City.

Me and my team got Appetizer section, so we should work faster then yesterday because our food should be ready first before other food. So i went to The Kitchen maybe 7am as usually i did then started my day with prepared the ingredients.

I was fried The Jalangkote, then prepare the spicy sauce for it. Because as you know, most of Indonesian People can't eat without some spicy taste. I have no idea why but that's true hahaha. Here some pictures of Jalangkote and Spicy Sauce:

Also today we made Peco Doang, it's seafood or Prawn menu. As usually with Spicy sauce but different Sauce with Jalangkote. Here some pictures of it :

Thank you for following my Activity till today! I will share my last day activity of this week tomorrow! Stay tune xx

Daily Activity

Welcome back!
Today is 2nd day of my Practice week. After yesterday we prepared Red Velvet Roll and Flacky Crust Pie, today we will make it perfect till ready to serve in Restaurant for Lunch time as European Buffet.

This morning i started my day on 7am. Im arrived in The Kitchen around 7am, Lucky today is a beautiful sunny day. So i can go earlier and also no traffic. Before i arrive, some of my friends already here. I prepared some stuff before start my class on 8am, then waiting for my CDP group to let us know which step we should take.

First, we continued our prepared yesterday. Made Sous Vide Vanilla Creme Anglaise . It's a filling for Flacky Crust Pie that will serve today. It's easy to make but Hard by other method. Again, we use Sous Vide method for this same like yesterday. Here some picture of what we did today, and also plated the dessert menu, Red Velvet Roll and Flacky Crust Pie :

Egg yolk

Milk powder & water

Sugar

Milk

Mix them all

Before Sous Vide.

Plating time!!!

That's the final looking of Red Velvet Roll and Flacky Crust Pie. I hope guest in Restaurant enjoyed it as their dessert. Also today we made some Horse D'ouvre or Canape, Club Sandwich and Monte Sandwich :

It's a tired day so far. But we did! All time did it on time! Hope tomorrow will be same perfect like today! Thank you for reading my blog of my daily, will share some activity also tomorrow. Stay tune!

Cheers xx

Ingredients

1. Broccoli / Brokoli

History
   The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout". Broccoli is often boiled or steamed but may be eaten raw.

Broccoli is classified in the Italica of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.

Broccoli resulted from breeding of cultivated Brassicacrops in the northern Mediterranean starting in about the 6th century BC.Since the time of the Roman Empire, broccoli has been commonly consumed among Italians. Combined in 2016, China and India produced 73% of the world's broccoli and cauliflower crops.

Nutrition :

Nutrition Facts: Broccoli, raw - 100 grams
-Calories 34
-Water 89 %
-Protein 2.8 g
-Carbs 6.6 g
-Sugar 1.7 g
-Fiber 2.6 g
-Fat 0.4 g
-Saturated 0.04 g
-Monounsaturated 0.01 g
-Polyunsaturated 0.04 g
-Omega-3 0.02 g
-Omega-6 0.02 g
-Trans fat ~

2.Cauli Flower / Bunga Kol

History

     In the 1st century AD, Pliny included what he called cyma among his descriptions of cultivated plants in Natural History: "Ex omnibus brassicae generibus suavissima est cyma," ("Of all the varieties of cabbage the most pleasant-tasted is cyma"). Pliny's descriptions likely refer to the flowering heads of an earlier cultivated variety of Brassica oleracea, but comes close to describing modern cauliflower.In the Middle Ages early forms of cauliflower were associated with the island of Cyprus, with the Arab botanists Ibn al-'Awwam and Ibn al-Baitar, in the 12th and 13th centuries claiming its origins were Cyprus.his association continued into Western Europe, where cauliflowers were sometimes known as Cyprus colewart, and there was extensive trade in western Europe in cauliflower seeds from Cyprus, under the French Lusignan rulers of t.he island, until well into the sixteenth century.

François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They were introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",but they did not commonly appear on grand tables until the time of Louis XIV.t was introduced to India in 1822 from England by the British.

Nutrition :

• Calories: 25
• Fiber: 3 grams
• Vitamin C: 77% of the RDI
• Vitamin K: 20% of the RDI
• Vitamin B6: 11% of the RDI
• Folate: 14% of the RDI
• Pantothenic acid: 7% of the RDI
• Potassium: 9% of the RDI
• Manganese: 8% of the RDI
• Magnesium: 4% of the RDI
• Phosphorus: 4% of the RDI

3. Broccoflower

History

      Broccoflower refers to either of two edible plants of the species Brassica oleracea with light green heads. The edible portion is the immature flower head (inflorescence) of the plant.

    Broccoli and cauliflower are different cultivars of the same species, and as such are fully cross compatible by hand pollination or natural pollinators.There are two forms of Brassica oleracea that may be referred to as broccoflower, both of which are considered cultivars of cauliflower (Brassica oleracea var. botrytis) because they have inflorescent meristems rather than flower buds when harvested.One is shaped like regular cauliflower, the other has pointed, conical, spiraling clusters of florets. They share a curd color that is a similar hue to that of broccoli.

The first form of broccoflower has the physical attributes of a white cauliflower, but the curd color is lime-green. There are several cultivars of green cauliflower on the market, with the first release being 'Green Ball' with parentage of both broccoli and cauliflower. The California firm Tanimura & Antle trademarked the word "Broccoflower" for the green cauliflower they market 

Nutrition :

• Broccoli is one of the very low calorie vegetables; provides just 34 calories per 100 g.
• It is rich in dietary fiber, minerals, vitamins, and anti-oxidants that have proven health benefits.
• Total antioxidant strength measured in terms of Oxygen Radical Absorbance Capacity (ORAC) of broccoli is 1632 µmol TE/100 g.
• Fresh Broccoli is a storehouse of many phyto-nutrients such as thiocyanates, indoles, sulforaphane, isothiocyanates and flavonoids like beta-carotene cryptoxanthin, lutein, and zea-xanthin.

Source :

www.wikipedia.co.id

Kitchen Utensil & Equipment

1. Cooling Rack (equipment)

Function : as a stand to cool down bread, main course or other food before serving

Materials : stainless steel and heavy metal with wheels

Cleaning : wash with liquid dishwasher and rinse with clean water

2. Stock Pot (utensil)

Function : Cook large amount of liquid

Materials : stainless steel, metal, or copper

Cleaning : wash with liquid dishwasher and rinse with clean water

3. Bun Toaster (equipment)

Function : To toast a big batch of bun or bread perfecly

Materials : stainless steel or metal

Cleaning : clean it with wet napkin

Kitchen Utensil & Equipment

1. Egg Slicer (utensil)

Function : for cutting boiled egg

Material : Stainless steel

Cleaning : wash with liquid dishwasher and rinse with clean water

2. Pasta Cooker (equipment)

Function : to boil pasta

Material : Stainless steel

Cleaning : clean it with wet napkin

3. Rubber Cutting Board (utensil)

Function : for cutting

Material : rubber

Cleaning : wash with liquid dishwasher and rinse with clean water

Kitchen Utensil & Equipment

1. Cooking Stove (equipment)

Function : to cook any food

Material :Stainless steel

Cleaning : clean it with wet napkin

2. Santan Machine (equipment)

Function : use for making coconut cream

Material : metal

Cleaning : clean it with wet napkin

3. Ice Chopper (equipment)

Function : for cutting the ice

Material : Stainless steel

Cleaning : clean it with wet napkin 

Kitchen Utensil & Equipment

1. Kitchen Shears (utensil)

Function : usually use to cut ingredients

Material : Stainless steel

Cleaning : wash with liquid dishwasher and rinse with clean water

2. Pizza Oven (equipment)

Function : to bake pizza

Material : Stainless Steel

Cleaning : clean it with wet napkin

3. Crepe Machine (equipment)

Function : to make crepes 

Material : Stainless steel, cooking plate (Teflon)

Cleaning : clean it with wet napkin

Kitchen Utensil & Equipment

1. Mezzaluna (utensil)

Function : knife use to chop

Material : Stainless steel

Cleaning : wash with liquid dishwasher and rinse with clean water

2. Parmesan Knife (utensil)

Function : to cut parmesan cheese

Material : stainless steel

Cleaning : wash with liquid dishwasher and rinse with clean water

3. Bao Steamer (utensil)

Function : to steam bao

Material : Stainless steel

Cleaning : wash with liquid dishwasher and rinse with clean water.